The Ultimate Vegan Rainbow Salad
I crafted this salad after seeing a photo of one similar. It was love at first site - literally all of my favorite foods happily together in the same bowl. Now I am not a vegan, or even a vegetarian, but I do happen to eat in such a way quite often. Sometimes I just need a bowl of veggies, quinoa, and hummus in my life!
I'll be honest and say there is a lot of prep that goes into making this salad - but it's never been more worth it! Dan ate one too, and he is a rare steak eater! I advise making the hummus, cooking the quinoa, and roasting the chickpeas ahead of time - that way you can focus your efforts on baking the sweet potato, chopping the veggies, and assembling your delicious masterpiece.
I used my hummus and roasted chickpea recipes, linked below.
- 1/2 cup roasted chickpeas prepped ahead of time (see link above this box for recipe)
- 1/2 cup hummus prepped ahead of time (see link above this box for the recipe)
- 1/2 medium avocado, sliced
- 1 cup cooked quinoa
- 1 cup shredded red cabbage
- 1/2 red pepper, thinly sliced
- 1 tbsp toasted sesame seeds
- 1 medium sweet potato, cubed
- 1 tsp coconut oil
- 1 tsp salt for sweet potato + additional salt to taste
- pepper to taste
- 1 tbsp olive oil for topping (optional)
- Roast chickpeas according to recipe above (I make ahead of time so I can use the oven for the sweet potato)
- If using homemade hummus, prepare ahead of time
- Pre-heat oven to 400* (for sweet potato)
- Prepare quinoa according to directions on package (I also prepped ahead of time)
- In a small bowl, coat the sweet potato cubes with melted coconut oil and salt
- Evenly disperse the sweet potato on a baking tray and bake for 30 minutes, tossing half way through
- Place sesame seeds in a small fry pan over medium heat (no oil) and toss until lightly brown, about 7 minutes
- Prepare salad, keeping ingredients separate to create a pretty rainbow affect.
- Top with toasted sesame seeds, salt & pepper to taste, and a drizzle of olive oil (optional)